One of the best ways to dress up a salad recipe is to add a touch of something sweet. In the winter, this is easily done with raisins, dried cranberries, or citrus, but as temperatures rise and summer produce is in season, antioxidant-rich fresh berries are ideal. In this seasonal salad recipe, fresh strawberries become the ideal sweet foil for slightly indulgent rounds of creamy fried goat cheese.
The supporting roles in this goat cheese salad are just as delicious. The base mix of vegetables combines crisp and tender textures, with spring mâche, also known as lamb's lettuce, grated raw beets, and French breakfast radishes, and the balsamic vinaigrette adds just the right amount of tang. A sprinkling of fresh garden chives is the perfect finishing touch.
Fried Goat Cheese Salad with Spring Greens and Strawberries
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
From the Organic Authority Files
3 cups mâche or lamb's lettuce
1 small red beet, peeled and julienned or grated
10 French breakfast radishes, sliced
4 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1/4 cup vegetable oil
12 ounces goat cheese, sliced into 8 equal rounds
1 egg, lightly beaten
1/4 cup Panko breadcrumbs (or gluten-free Panko)
10 strawberries, halved or quartered
1/2 small bunch chives, chopped
salt and pepper, to taste
Combine the mâche, beet, and radishes in a mixing bowl. Set aside.
Whisk together the mustard, vinegar, and olive oil. Season to taste with salt and pepper. Just before you prepare the goat cheese, toss the dressing with the salad, and place in a serving dish.
Heat the vegetable oil in a frying pan over medium-high heat. Dip the goat cheese rounds first in the egg and then in the panko, and fry for 1-2 minutes per side, until golden brown. Cook in batches, if needed.
Place the goat cheese rounds on top of the salad, and garnish with the strawberries and chives. Serve immediately.
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